The first time I tried Chile Relleno Enchiladas Recipe, I knew I’d found a dish to keep coming back to. The combination of roasted poblano peppers, melted cheese, and a fresh tomato sauce wrapped in soft corn tortillas is simply irresistible.
I remember pulling them out of the oven, the cheese bubbling, and the aroma filling the air—I couldn’t wait to take that first bite. These enchiladas taste like they came straight from a cozy Mexican kitchen but are surprisingly easy to make at home. The best part? Customizing them to fit my mood or what I have on hand.
Whether you’re cooking for family, hosting friends, or just treating yourself, these enchiladas are the definition of comfort food done right. You’ll fall in love with how simple and flavorful they are. Trust me, your kitchen’s about to smell amazing!
Why You’ll Love This Chile Relleno Enchiladas Recipe
Simple but Packed with Flavor
Chile Relleno Enchiladas take a dish that’s known for being complex and turns it into something approachable. You get all the bold, smoky, and cheesy goodness of a traditional chile relleno without the extra steps of frying.
Great for Any Occasion
These enchiladas are perfect for any meal. Need a quick weeknight dinner? They’ve got you covered. Want to impress guests during a weekend gathering? These will steal the show without you breaking a sweat.
Easily Customizable
Whether you prefer milder flavors or like to turn up the heat, this recipe is incredibly adaptable. Add your favorite fillings, switch up the cheese, or adjust the spiciness of the sauce. There’s no wrong way to make them!
Vegetarian-Friendly
Chile Relleno Enchiladas are naturally vegetarian, making them a hit with everyone at the table. Add black beans, corn, or even sautéed mushrooms for extra flavor and nutrition.
Ideal for Leftovers
These enchiladas reheat beautifully, which means you can enjoy them the next day with the same great taste. They’re also freezer-friendly for those nights when you need a hearty, homemade meal in a snap.
Ingredients
- 6 large poblano peppers
- 2 cups shredded jack cheese
- 3 medium tomatoes
- 1/4 large white onion
- 3 garlic cloves
- 1 bay leaf
- 6 corn tortillas
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Variations
- Cheese Options: Use queso fresco, mozzarella, or even a spicy pepper jack for a twist.
- Extra Fillings: Add cooked chicken, black beans, or sautéed veggies for a heartier version.
- Toppings: Garnish with avocado slices, diced red onion, or even a drizzle of crema for added flavor.
Equipment You’ll Need
- Sheet pan: For roasting poblano peppers.
- Blender: To create a smooth tomato sauce.
- Skillet: For warming tortillas.
- Oven-safe dish: To assemble and bake enchiladas.
- Tongs: To handle hot tortillas and peppers easily.
How to Make Chile Relleno Enchiladas?
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Step 1: Roast the Poblanos 🌶️
Start by placing your 6 poblano peppers on a foil-lined baking sheet. Roast them under the broiler, flipping once, until the skin is charred on all sides. This should take about 10-15 minutes. Once roasted, seal them in a ziplock bag or wrap them in a damp kitchen towel to steam for 10 minutes. This step makes peeling the skin incredibly easy.
Step 2: Prep the Peppers and Sauce 🍅
Peel the skin off the cooled peppers, slice them open, and remove the seeds and stems. Dice the peppers into small pieces and toss them with 2 cups of shredded jack cheese for your filling.
Next, blend 3 medium tomatoes, 1/4 large white onion, and 3 garlic cloves in a blender until smooth. Heat 2 tablespoons of vegetable oil in a skillet, pour in the tomato mixture, season with salt, pepper, and 1 bay leaf, and simmer for 10 minutes.
Step 3: Assemble the Enchiladas 🌮
Preheat your oven to 400°F. Heat the 2 tablespoons of vegetable oil in a skillet over medium heat and quickly cook each of the 6 tortillas until soft, about 15-20 seconds per side. Lay the softened tortilla flat, spoon in some of the cheese and poblano mixture, roll it up, and place it seam-side down in an oven-safe dish. Repeat with the remaining tortillas.
Step 4: Add Sauce and Cheese 🧀
Pour the tomato sauce over the enchiladas, making sure to cover them well. Sprinkle the reserved cheese down the middle of the enchiladas. Place the dish in the oven and bake uncovered for 15 minutes, or until the cheese is bubbly and golden.
Step 5: Garnish and Serve 🌟
Remove the enchiladas from the oven and garnish them with fresh cilantro, sour cream, or queso fresco. Serve immediately while they’re hot and gooey, with your favorite side dishes like Mexican rice or refried beans.
Tips for Making the Recipe
- Char the Poblanos Well: A good char adds smoky depth to the dish. Don’t be afraid to blacken the skins completely before peeling.
- Warm Tortillas First: Gently heating the tortillas in oil makes them pliable and prevents them from cracking when rolled.
- Balance the Sauce: Taste the tomato sauce and adjust the seasoning. A pinch of sugar can balance out overly acidic tomatoes if needed.
- Use Fresh Ingredients: Freshly roasted poblanos and homemade sauce make all the difference in flavor!
How to Serve Chile Relleno Enchiladas
These enchiladas are perfect as they are, but a few added touches can elevate your meal. Serve them with a fresh green salad tossed in a citrusy vinaigrette for balance. For side dishes, try Mexican rice, creamy refried beans, or esquites (Mexican street corn salad).
Don’t forget to garnish with cilantro, a dollop of sour cream, or a sprinkle of queso fresco for an authentic finish. Pair your meal with a refreshing agua fresca or a zesty margarita to complete the experience.
Nutritional Information
For those keeping an eye on their intake, here’s a quick breakdown of the approximate nutritional values per serving:
- Calories: 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
These values may vary depending on the specific ingredients and quantities used, but they give you a general idea of what to expect. Enjoy your meal guilt-free!
Make Ahead and Storage
Make Ahead
These enchiladas can be prepped a day in advance. Assemble them without the sauce, cover, and refrigerate. When ready to serve, pour the sauce over the enchiladas and bake as directed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven or microwave until warmed through. Want to save them for later? Freeze the assembled enchiladas (sans sauce) for up to 2 months. Defrost overnight in the fridge and bake with fresh tomato sauce when craving strikes.
Chile Relleno Enchiladas are the perfect blend of tradition and simplicity, offering a taste of Mexico in every bite. Whether you’re revisiting comfort food classics or experimenting with new flavors, this dish promises to be a favorite. Gather your ingredients and start cooking—you won’t be disappointed!
Chile Relleno Enchiladas Recipe
Ingredients
- 6 large poblano peppers
- 2 cups shredded jack cheese
- 3 medium tomatoes
- 1/4 large white onion
- 3 garlic cloves
- 1 bay leaf
- 6 corn tortillas
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Start by placing your 6 poblano peppers on a foil-lined baking sheet. Roast them under the broiler, flipping once, until the skin is charred on all sides. This should take about 10-15 minutes. Once roasted, seal them in a ziplock bag or wrap them in a damp kitchen towel to steam for 10 minutes. This step makes peeling the skin incredibly easy.
- Peel the skin off the cooled peppers, slice them open, and remove the seeds and stems. Dice the peppers into small pieces and toss them with 2 cups of shredded jack cheese for your filling.
- Next, blend 3 medium tomatoes, 1/4 large white onion, and 3 garlic cloves in a blender until smooth. Heat 2 tablespoons of vegetable oil in a skillet, pour in the tomato mixture, season with salt, pepper, and 1 bay leaf, and simmer for 10 minutes.
- Preheat your oven to 400°F. Heat the 2 tablespoons of vegetable oil in a skillet over medium heat and quickly cook each of the 6 tortillas until soft, about 15-20 seconds per side. Lay the softened tortilla flat, spoon in some of the cheese and poblano mixture, roll it up, and place it seam-side down in an oven-safe dish. Repeat with the remaining tortillas.
- Pour the tomato sauce over the enchiladas, making sure to cover them well. Sprinkle the reserved cheese down the middle of the enchiladas. Place the dish in the oven and bake uncovered for 15 minutes, or until the cheese is bubbly and golden.
- Remove the enchiladas from the oven and garnish them with fresh cilantro, sour cream, or queso fresco. Serve immediately while they’re hot and gooey, with your favorite side dishes like Mexican rice or refried beans.
Notes
- Char the Poblanos Well: A good char adds smoky depth to the dish. Don’t be afraid to blacken the skins completely before peeling.
- Warm Tortillas First: Gently heating the tortillas in oil makes them pliable and prevents them from cracking when rolled.
- Balance the Sauce: Taste the tomato sauce and adjust the seasoning. A pinch of sugar can balance out overly acidic tomatoes if needed.
- Use Fresh Ingredients: Freshly roasted poblanos and homemade sauce make all the difference in flavor!
